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Developments in High-Pressure Food Processing
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Authors: Carl J. Schaschke (University of Strathclyde, Glasgow, Scotland) 
Book Description:
This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful microorganisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour. (Imprint: Novinka)

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Table of Contents:
Preface pp. i-viii

1. Introduction pp.1-6

2. Food Safety and Control pp.7-10

3. Food Quality pp.11-12

4. Constituents of Foods/Proteins pp.13-16

5. Fats, Lipids and Oils pp.17-20

6. Process Operation pp.21-24

7. Fruits and Vegetables pp.25-26

8. Seafood pp.27-30

9. Meats and Meat Products pp.31-34

10. Diary Products pp.35-38

11. Conclusions pp.39-40

References pp.41-48

Index pp.49-53

   Series:
      Food Science and Technology
   Binding: Softcover
   Pub. Date: 2013- January
   Pages: 61
   ISBN: 978-1-61761-297-8
   Status: AV
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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Developments in High-Pressure Food Processing